Sausage-Cranberry Strata
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Wonderful brunch dish! From Betty Crocker Annual Recipes 2008.
- Ready In:
- 6hrs 30mins
- Serves:
- Units:
1
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ingredients
- 1 1⁄2 lbs bulk pork sausage
- 10 English muffins, diced (about 12 cups)
- 4 medium green onions, sliced (1/4 cup)
- 1 cup dried sweetened cranberries
- 8 eggs
- 1 1⁄2 cups milk
- 1 cup sour cream
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 3 cups shredded monterey jack cheese (12 oz)
directions
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain.
- Spread half of the diced muffins in pan; top with half of the sausage, half of the onions and half of the cranberries. Repeat layers with remaining muffins, sausage, onions and cranberries.
- In large bowl, beat eggs, milk, sour cream, salt and pepper with wire whisk until well blended; pour over mixture in pan. Sprinkle cheese over top. Spray sheet of foil with cooking spray; place sprayed side down over pan. Cover; refrigerate at least 4 hours but no longer than 24 hours.
- Heat oven to 325°F Bake covered 30 minutes. Uncover; bake 30 to 40 minutes longer or until top is golden brown and knife inserted in center comes out clean. Cut into squares.
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@mailbelle
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@mailbelle
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"Wonderful brunch dish! From Betty Crocker Annual Recipes 2008."
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We really enjoyed this! I am thinking about serving it as stuffing for thanksgiving though :-) that's what it reminded us of. The best stuffing we've had in a LONG LONG time! Thanks for the recipe!Reply
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Wonderful brunch dish! From Betty Crocker Annual Recipes 2008.
